This elegant and classy spinach artichoke dip is unbelievably easy to make. Let me explain. All you need is sheets of puff pastry and your favorite spinach artichoke recipe (if you do not have one, use the one included with this recipe). Create little squares with those puff pastries and settle them into greased cupcake molds. Then pour in a bit of the dip into each cup and bake. In no time you will have a spinach artichoke dip that you can eat with your fingers and no need for chips!
I certainly agree. These are perfect for any occasion!
Ingredients
1 pkg Pillsbury puff pastry, thawed according to pkg instructions
6 oz baby spinach, finely chopped
1 heaping cup chopped artichoke hearts
4 oz Philadelphia cream cheese, slightly softened
8 oz Kraft 4 blend Italian shredded cheese
2 eggs
1 tsp salt
2 tsp garlic powder
pepper to taste
Instructions
Preheat oven to 375 degrees.
In a bowl mix together the cream cheese and eggs until incorporated.
Stir in the chopped spinach, chopped artichoke hearts, shredded cheese, garlic powder, salt and pepper. Mix until incorporated.
Lay out each sheet of puff pastry. Cut each sheet into 9 equal squares. Place the puff pastry into a muffin tin sprayed with non stick spray. {You can stretch the dough out a bit if you need to.. no worries about them being perfect}
Distribute the filling evenly into each of the puff pastry cups. Bake for approx. 30-35 minutes until the dough is golden and the filling cooked through.
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Quick Tip: Keep an eye on the pastries so the edges do not burn.
Thanks again to Le Moine Family Kitchen for this amazing recipe.
